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Pork Braised with Autumn Vegetables Reviews

Pre-marinated pork tenderloins can be found in the supermarket meat section. To round out the meal, add a romaine salad dressed with Dijon vinaigrette and a basket of warm cranberry-corn muffins; finish with wedges of apple pie and sharp cheddar cheese.

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2.5/4

I'm not crazy about the flavor of most pre-marinated meat (you never know if it's going to be a good one or not until it's too late), so I combined this recipe with an easy mustard marinade recipe from the site (http://www.epicurious.com/recipes/food/views/Grilled-Country-Ribs-with-Summer-Savory-Mustard-Marinade-13021) that uses a lot of the same ingredients. It worked really well. Next time, I would brown the veggies a bit before adding the stock, both to caramelize them slightly and to give the dish a bit more appetizing color. It wast tasty...but awfully beige. I, too, used a regular onion instead of the pearls, which was fine. I was unable to find parsnips, so I ended up using turnips instead, and they were too bland. I'd go the extra mile for the parsnips next time.

troublebunny
from san francisco
/ 01.08.2015

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I also marinated my own pork loin
and halved the recipe on the meat
side, but actually increased the
veggie side by adding a carrot, and
a turnip. I also cut an onion in
chunks in place of petite onions. I
browned the tenderloin in the hot
frying pan with a little oil on each
side and then moved it to a foil
covered plate after about 5 minutes.
Cooked the veggies according to the
recipe and when they were close to
done and most of the liquid was
gone, I put the tenderloin on top of
everything and put the uncovered pan
into a preheated 350 degree oven for
about 12 to 15 minutes. Removed from
oven and cut the meat into 1/2 inch
slices and mixed in with the
vegetables and served. Meat was
medium rare, root vegetables were
soft and the mix of flavors
permeated the meat for a delicious
dish.

chefboyami
from Siesta Key, FL
/ 01.23.2010

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Very delicious. I marinated my own pork tenderlion and used carrots, turnips, sweet potato and zucchini. My advice is to remove the veggies when they are tender but leave a few behind to cook in the sauce as it is reducing. Then mash them into the sauce for even more flavor. Reminds me of a pot-au-feu. Yum.

A Cook
from NYC
/ 02.25.2004

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We loved this receipe. My boyfriend is quite the cook and is usually "kicking up" the flavor in most receipes. He didn't have to with this one. We used a mustard marinated pork tenderloin and spicy grey poupon mustard. The sauce was excellent! We also enjoyed the autumn vegetables, which neither of us had ever eaten before. This receipe is a keeper!

A Cook
from Neptune & Jacksonville Beach, FL
/ 11.05.2003

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Absolutely delicious -- we LOVED this! I used a pre-marinated (garlic/onion) pork loin from Costco and because it was a thicker piece of meat than a pork tenderloin I never removed it from the braising liquid (I did turn it to allow for even cooking, then removed the lid for a few minutes to allow the liquid to reduce). I used baby onions, butternut squash, diced celery, baby carrots, sliced mushrooms and peas, as well as about 1 additional cup of chicken broth. It was so easy and thoroughly delicious -- the butternut squash added a lovely and delicate sweetness to the sauce. I served it with some good crusty bread and we had a lovely, cozy meal. I will definitely make it again!

A Cook
from Huntington Beach, CA
/ 01.26.2003

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Cordon Blue-you are 100% on the money-people sure can bee petty and defensive. Do what you can and buy the rest. Everyone just enjoy this site :)

A Cook
from Happy wife-to-be Norwalk CT
/ 12.08.2002

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I am not a mother, yet, but I found Tulsa's comment below to be annoying--it is not worth getting offended over. Is she saying that all full-time parents, past and present, who bothe(ed) to serve their kids fresh meats, sauces, veggies, AND help them with their homework, pick them up practice, are bad parents? Well, naturally. Smack! Maybe my parents should have bought a Hormel Roast Beef A Jus instead of making roasting a chicken (SO hard!) so they could prance around and spend time on this site bragging about all the time they save and what grrreat parents they are! Why does she need to justify to a bunch of strangers that she is an accomplished cook? By the way, Gourmet does not have a "Too Busy to Cook" section akin to Bon Appetit's- they only have "Gourmet Everyday" --there is a big difference between the two.

A Cook
from chicago
/ 12.04.2002

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So, just because I like prepared foods and shortcuts means I can't enjoy Epicurious?? Are you serious?? Puleeze! Talk about food snobbery! I subscribe to Gourmet, Bon Appetit, Cooking Light and Cooks Illustrated as well as Food and Wine. All of these magazines have involved, "gourmet" recipes. They also have recipes for cooks short on time such as the "In short order" and "too busy to cook" sections. I am actually a very accomplished cook. I can whip up some the most amazing recipes out there. I have mastered Peking Duck from scratch, excellent Beef Wellington, the lightest soufflés and some pretty amazing desserts just to name a few. I even tried my hand at making a turducken. I just don't choose to cook like that all the time. Life is too short and lets face it food is just fuel most of the time. My family and friends are too important to me. Some of the best nights we have as a family are inviting close friends to dinner, throwing a pot of pasta on the stove. Add to it a bag of ready-made salad, a good loaf of bread and some excellent red wine. The kids get to help out, it's easy and so is the clean up. The food is fine but the laughter and time spent together is more important. And to the person who thinks that they "can do it all" I can't wait to see what your kids have to say in 20 years

a really great Mom
from Tulsa OK
/ 12.03.2002

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Hats off to the Cordon Bleu student! You have said everything that needed to be said on this site. Thank you, thank you, thank you! Food is wonderful, let's all enjoy it!

A Cook
/ 11.29.2002

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I am not fond of the premarinated pork loins, so I just brushed with dejon mustard and som honey and prepared the recipe. There are better things to get angry over than premarinated meats. an ounce of pretention is worth an ounce of Bull S***. Many people like these premarinated stuff and ate least they are eating dinner at home. Have you thought that people are try these recipes are just starting to cook? be nice, dont discourage. the recipe was good, but my family gets this funny look when I serve squash. My son refers to it as a large salad and 3 rool night.